Description
Delicious crab meat hush puppies with a touch of sweetness from corn, perfect for gatherings.
Ingredients
- 8.5 oz Jiffy Corn Muffin Mix (original flavor)
- ¼ cup all-purpose flour
- ⅓ cup buttermilk
- 1 egg
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon Kosher salt
- 1 small onion (grated)
- ½ cup corn kernels (canned, fresh, or frozen)
- ½ cup lump crab meat
- Oil for frying (vegetable or canola oil)
Instructions
- Begin by heating the oil to 350 degrees F.
- Grate half an onion using a box grater to yield about 2-3 tablespoons of finely grated onion.
- In a large bowl, combine the buttermilk, egg, and grated onion. Mix until well combined.
- Add the Jiffy Corn Muffin Mix, flour, Old Bay seasoning, and Kosher salt to the bowl. Mix until everything is thoroughly incorporated.
- Fold in the corn kernels and lump crab meat using a rubber spatula to maintain the delicate texture of the crab.
- Drop batter by tablespoons into the hot oil and fry over medium heat for 3-4 minutes on each side.
- Once golden brown and crispy, remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Notes
Serve warm with lemon or dipping sauces like remoulade or tartar sauce. Use high-quality crab meat for the best flavor.
